Baileys Irish Cream Cheesecake (No Eggs)

ByOriana Romero Published:
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This Baileys Irish Cream Cheesecake is a dense, New York–style baked cheesecake made completely egg-free — no substitutes needed. It’s rich, creamy, and perfectly sliceable, with a chocolate Oreo crust and smooth Baileys flavor in every bite. If you’ve ever wondered, “Can I really make a classic baked cheesecake without eggs?” — the answer is yes. This recipe gives you that bakery-style texture without the stress, making it perfect for St. Patrick’s Day, birthdays, or elegant family celebrations.

Check out my tried and true Classic Cheesecake recipe without eggs!

A slice of Eggless Baileys Irish Cream Cheesecake (Baked) with a chocolate topping and an Oreo crust sits on a plate in front of the whole cheesecake.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

Cheesecake, especially, can feel intimidating when you can’t rely on eggs for structure. But I’ve spent years perfecting egg-free baking that tastes just as good as the classics.

This Baileys Irish Cream Cheesecake is everything I love about a classic New York–style dessert — dense, creamy, elegant — but completely egg-free. And not “egg-free with substitutes”… just beautifully made without them. That makes my allergy-mom heart so happy.

The first time I sliced into this one and saw that thick, clean cut — just like the cheesecakes behind a bakery glass case — I knew it was a keeper. The chocolate Oreo crust paired with the smooth Baileys Irish Cream takes it to another level. It feels celebration-worthy without being complicated. And the best part? It’s completely egg-free.

Why You’ll Want to Try My Recipe

  • True New York–Style Texture: Dense, rich, and perfectly sliceable — no eggs required.
  • No Egg Substitutes: No flax, no applesauce, no commercial replacers. Just simple ingredients that work.
  • Chocolate + Baileys Flavor: The Oreo crust adds depth while Baileys gives it that smooth, slightly caramel-chocolate warmth.
  • Celebration-Worthy: Perfect for St. Patrick’s Day, birthdays, dinner parties, or anytime you want something elegant.
  • Tested & Reliable: I tested and re-tested this recipe until it came out perfect every single time .
  • Make-Ahead Friendly: Cheesecake actually tastes better after chilling overnight.
oriana's signature.
Overhead view of labeled Eggless Baileys Irish Cream Cheesecake (Baked) ingredients in bowls, including Oreo cookies, butter, Irish cream liqueur, cornstarch, coffee bakery emulsion, sugar, heavy cream, chocolate, sour cream, condensed milk, and cream cheese.

Ingredients You’ll Need, Substitutions & Notes


Scroll down to the recipe card for all the details, including measurements and instructions.

For the Crust:

  • Oreo Cookies (with filling): These create a deep chocolate base that pairs beautifully with the Irish cream. No need to remove the filling.
  • Unsalted Butter: Helps bind the crumbs together and creates that firm, sliceable crust.

For the Filling:

  • Cornstarch: This is key! It helps set the cheesecake in place of eggs and gives it that dense texture.
  • Granulated Sugar: Adds balanced sweetness without overpowering the Baileys flavor.
  • Full-Fat Cream Cheese: Use full-fat for the proper New York–style texture. Reduced-fat won’t give the same richness.
  • Sour Cream: Adds creaminess and a slight tang that balances the sweetness.
  • Sweetened Condensed Milk: Provides sweetness and structure. It also contributes to the smooth, creamy consistency.
  • Irish Cream Liqueur: The star flavor! It adds warmth and depth.
  • Heavy Cream: Enhances richness and smooth texture.
  • Coffee Emulsion or Extract (Optional): Deepens the chocolate and Irish cream notes without making it taste like coffee.

For the Ganache (optional):

  • Semi-Sweet Chocolate: Balances the sweetness of the cheesecake.
  • Heavy Cream: Creates that glossy, silky finish.

Food Allergy Swaps

This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Chocolate Crust

  • Step-by-step process of making an Oreo crust for Eggless Baileys Irish Cream Cheesecake (Baked): mix Oreo crumbs with melted butter, stir, press mixture into a pan, and form an even crust layer.
    Pulse the whole Oreos (filling included!) into fine crumbs. Stir in the melted butter until it looks like wet sand. Press firmly into the bottom and slightly up the sides of your pan. Bake for 10 minutes, then let it cool completely.

Mix the Filling

  • Four images show steps for making Eggless Baileys Irish Cream Cheesecake (Baked): a bowl of powdered sugar, cream cheese, cream cheese with added ingredients, and the final smooth cheesecake mixture.
    Whisk the cornstarch and sugar together. In another bowl, beat the softened cream cheese and sour cream until smooth and lump-free. Add the sugar mixture, then gradually mix in the sweetened condensed milk until creamy. Add the Irish cream liqueur, heavy cream, and coffee emulsion (if using). Beat on medium speed for 2 minutes until smooth and well combined.

Prepare the Cheesecake for Baking

  • Side-by-side images: the left shows a springform pan with a chocolate crust, and the right shows it filled with creamy white Eggless Baileys Irish Cream Cheesecake (Baked) layered on top.
    Place the springform pan (with the cooled crust) inside a cheesecake protector. And then place it inside a larger baking pan. Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles.

Prepare the Water Bath

  • An Eggless Baileys Irish Cream Cheesecake (Baked) with a chocolate crust sits in a pan inside a water bath, with a glass measuring cup nearby on a metal tray.
    Pour hot water into the larger baking pan until it reaches about halfway up the sides of the cheesecake pan. Pour slowly and carefully to avoid splashing water into the cheesecake.

Bake

  • An Eggless Baileys Irish Cream Cheesecake (Baked) with a dark crust sits in a round pan on a cooling rack over a white surface.
    Bake for 40 minutes. Turn off the oven and let it sit inside with the door closed for 40 minutes. Then remove and cool completely before refrigerating at least 6 hours (overnight is best).

Make the Ganache (optional)

  • A glass bowl of chopped chocolate on the left and a bowl of melted chocolate on the right, both on a white surface—perfect for making Eggless Baileys Irish Cream Cheesecake (Baked).
    Heat the heavy cream just until it begins to simmer. Pour it over the chopped chocolate and let it sit for a few minutes. Stir gently until smooth and glossy. Let cool slightly before pouring over the chilled cheesecake.

Decorate

  • A side-by-side view of an Eggless Baileys Irish Cream Cheesecake (Baked) with an Oreo crust; the left is plain, while the right is topped with chocolate ganache and sea salt.
    Pour the ganache over the cooled cheesecake and spread evenly. I sprinkled some salt flakes to balance out the flavors. Refrigerate for 45 to 60 minutes, or until set. If chilling longer than 1 hour, loosely cover with foil after the first hour.
A chocolate cream pie with a dark cookie crust, white filling layer, and chocolate topping, sprinkled with coarse salt, sits on a white plate—perfect for fans of Eggless Baileys Irish Cream Cheesecake (Baked).
Simple line drawing of a bowl with a spoon inside, centered on a dark gray background—perfect for showcasing Eggless Sugar Cookie Bites recipes.

Recipe Tips For Success

➤ Troubleshooting Tips:

  • Cheesecake Cracked on Top: Sudden temperature changes or skipping the water bath can cause cracks. Pro Tip: Don’t rush the cooling process. Let it sit in the turned-off oven first, then cool completely before refrigerating.
  • Lumpy Filling: Cold cream cheese is usually the culprit. Pro Tip: Make sure your cream cheese and sour cream are at room temperature before mixing. Beat on low to avoid adding too much air.
  • Soggy Crust: Water may have seeped into the pan. Pro Tip: I highly recommend using a cheesecake protector, alternative you can wrap the springform pan tightly with two layers of heavy-duty foil and avoid tearing it.
  • Cheesecake Too Soft to Slice: It likely needs more chill time. Pro Tip: Refrigerate at least 6 hours, but overnight is even better for clean slices.

➤ Extra Tips:

  • Don’t overbeat the batter — too much air can cause cracking.
  • Gently tap the pan on the counter after adding the filling to release air bubbles.
  • Always chill completely before adding ganache.
  • For clean slices, wipe your knife between each cut.
An Eggless Baileys Irish Cream Cheesecake (Baked) with a chocolate ganache topping and an Oreo cookie crust sits on a white plate with a slice removed.

Is This Cheesecake Kid-Friendly?

No, not if made with traditional Baileys Irish Cream. Baileys contains alcohol, and while some of it cooks off during baking, not all of it fully evaporates in dense desserts like cheesecake. If you want to make it kid-friendly, simply replace the Baileys with Irish cream–flavored coffee creamer or heavy cream plus 1/2 teaspoon of Irish Cream extract. You’ll still get that smooth, chocolate-caramel flavor — just without the alcohol.

Variations & Additions

  • Add mini chocolate chips to the filling.
  • Top with chocolate curls for an elegant look.
  • Add a pinch of espresso powder for deeper flavor.

Serving Suggestions

This cheesecake is perfect for:

  • St. Patrick’s Day celebrations
  • Holiday dessert tables
  • Adult birthday parties
  • Dinner parties
  • When you want a bakery-style dessert at home

Storage and Freezing Instructions

Store covered in the refrigerator for up to 5 days.

Freezer (without topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Yes — it helps cook the cheesecake gently and prevents cracks.

I don’t recommend it. Sour cream adds necessary creaminess and balance.

Absolutely. It’s even better the next day.

No. It has a warm, cozy Irish cream flavor, not a harsh alcohol taste.

Yes, but it’s balanced. You get a smooth Irish cream flavor without it overpowering the cheesecake.

Yes, simply replace the Baileys with Irish cream–flavored coffee creamer or heavy cream plus 1/2 teaspoon of Irish Cream extract. You’ll still get that smooth, chocolate-caramel flavor — just without the alcohol.

A slice of Eggless Baileys Irish Cream Cheesecake (Baked) with chocolate topping and an Oreo crust sits on a beige plate, with a bite taken out of it.

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Recipe Card

A slice of Eggless Baileys Irish Cream Cheesecake (Baked) with a chocolate topping and dark crust sits on a plate, accompanied by a fork, spoon, and a bottle of Irish cream in the background.

Eggless Baileys Cheesecake

Oriana Romero
This Baileys Irish Cream Cheesecake is a dense, baked New York–style cheesecake made completely egg-free. With a chocolate Oreo crust and smooth Irish cream flavor, it delivers bakery-quality texture without egg substitutes. Perfect for holidays, celebrations, or whenever you want an elegant, allergy-friendly dessert that truly slices like the classic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Time: 6 hours
Total Time 7 hours 40 minutes
Servings 12 servings

Equipment

Important

• For best results, I highly recommend using a kitchen scale to measure the ingredients.

Ingredients
 

For the Crust:

  • 2 cups (275 g) Oreo crumbs (about 25 regular Oreos, filling included)
  • 4 tablespoons (56 g) unsalted butter, melted

For the Egg-Free Cheesecake Filling:

  • 3 tablespoons (30 g) cornstarch
  • 1/3 cup (67 g) granulated sugar
  • 24 oz (678 g) full-fat cream cheese, softened (3 packages, 8 oz each)
  • 1/2 cup (120g) sour cream
  • 1 can 14 oz / (397 g) sweetened condensed milk
  • 1/3 cup (80 ml) Irish cream liqueur (see note for alcohol-free alternative)
  • 1/4 cup (60 ml) heavy cream
  • 1/2 teaspoon coffee bakery emulsion or pure coffee extract (optional)

For the Chocolate Ganache:

  • 2 oz (56 g) semi-sweet or dark chocolate, finely chopped
  • 1/4 cup (60 ml) heavy cream
  • Sea salt flakes for sprinkling on top (optional)

Instructions
 

Preheat the Oven and Prepare the Pan:

  • Preheat the oven to 350º F (180º C). Lightly grease a 9-inch springform pan with baking spray and line the bottom with parchment paper to prevent sticking.

Make the Crust:

  • Place about 25 whole Oreos (including the filling) in a food processor and pulse into fine crumbs. You should have about 2 cups (275 g) of crumbs.
  • Transfer the crumbs to a bowl and stir in the melted butter until evenly combined. The mixture should resemble wet sand. Break up any large chunks.
    A glass bowl filled with crushed chocolate cookies and a white spatula on a light surface, perfect for making Eggless Baileys Irish Cream Cheesecake (Baked).
  • Press the mixture firmly into the bottom and slightly up the sides of the prepared pan to create a compact crust. A flat-bottomed measuring cup works well for smoothing the surface.
    A round baking pan filled with a pressed, dark cookie crumb crust for an Eggless Baileys Irish Cream Cheesecake (Baked) sits on a white surface.
  • Bake for 10 minutes. Remove from the oven and let cool completely on a wire rack. Leave the oven on.

Make the Filling:

  • In a small bowl, whisk together the cornstarch and sugar. Set aside.
    A clear glass bowl filled with white ricotta cheese, perfect for making Eggless Baileys Irish Cream Cheesecake (Baked), sits on a textured white surface.
  • Using an electric hand mixer or stand mixer, beat the cream cheese and sour cream on low speed for 2 to 3 minutes, until smooth and lump-free. Add the sugar mixture and mix until incorporated.
    A clear glass bowl filled with thick, creamy white Eggless Baileys Irish Cream Cheesecake (Baked) mixture sits on a light, speckled surface.
  • Gradually add the sweetened condensed milk and beat until creamy, about 1 to 2 minutes. Then, add the Irish cream liqueur, heavy cream, and coffee emulsion (if using).
    A glass mixing bowl containing ingredients for Eggless Baileys Irish Cream Cheesecake (Baked): sour cream, heavy cream, vanilla extract, and sweetened condensed milk on a light, textured surface.
  • Beat on medium speed for 2 minutes until smooth and well combined. Make sure all ingredients are at room temperature for the creamiest texture.
    A glass mixing bowl filled with smooth, creamy white Eggless Baileys Irish Cream Cheesecake (Baked) batter on a light textured surface.

Assemble and Prepare the Water Bath:

  • Place the springform pan (with the cooled crust) inside a cheesecake protector. And then place it inside a larger baking pan. Alternatively, you can wrap the outside of the springform pan with two layers of heavy-duty foil to prevent water from seeping in.
  • Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles.
  • Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
    An Eggless Baileys Irish Cream Cheesecake (Baked) with an Oreo crust in a round pan sits inside a purple silicone ring on a metal tray, with a glass measuring cup nearby.

Bake:

  • Bake for 40 minutes, or until the edges are set and slightly puffed while the center remains a little jiggly.
  • After 40 minutes, turn off the oven and leave the cheesecake inside with the door closed for 40 more minutes. This gentle cooling helps prevent cracks.
  • After the second 40 minutes, remove the cheesecake from the oven. The center should still wobble slightly.
  • Carefully remove the cheesecake from the water bath. Let it cool completely in the pan (do not remove the sides yet). Once at room temperature, refrigerate for at least 6 hours or overnight for best results.
    An Eggless Baileys Irish Cream Cheesecake (Baked) with a dark crust sits in a springform pan, cooling on a wire rack, photographed from above.
  • When ready to serve, run a thin metal spatula around the inside edge to loosen. Unmold and transfer to a serving plate.
    An Eggless Baileys Irish Cream Cheesecake (Baked) with a dark chocolate crust, resting on white parchment paper against a light, textured background.

Make the Ganache:

  • Place the chopped chocolate in a medium heatproof bowl.
  • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
  • Pour the hot cream over the chocolate, making sure it is fully submerged. Cover and let sit for 2 to 3 minutes.
  • Stir gently from the center outward until smooth and glossy. Let cool for 10 to 15 minutes.

Decorate:

  • Pour the ganache over the cooled cheesecake and spread evenly. Sprinkle with sea salt flakes, if desired. Refrigerate for 45 to 60 minutes, or until set. If chilling longer than 1 hour, loosely cover with foil after the first hour.
    An Eggless Baileys Irish Cream Cheesecake (Baked) with a chocolate crust and smooth chocolate topping, served on a round gray plate against a white background.

Serve:

  • Slice and serve. Tip: Dip your knife in hot water, wipe it dry, then make your cut. Wipe the knife clean and repeat between each slice for neat, bakery-style pieces.
Oriana’s Notes
 
Alcohol-Free Version: Baileys contains alcohol, and while some of it cooks off during baking, not all of it fully evaporates in dense desserts like cheesecake. If you want to make it kid-friendly, simply replace the Baileys with Irish cream–flavored coffee creamer or heavy cream plus 1/2 teaspoon of Irish Cream extract. You’ll still get that smooth, chocolate-caramel flavor — just without the alcohol.
 
Store covered in the refrigerator for up to 5 days.
 
Freezer (without topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.
 
Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
 
Recipe Tips For Success:
➤ Troubleshooting Tips:
  • Cheesecake Cracked on Top: Sudden temperature changes or skipping the water bath can cause cracks. Pro Tip: Don’t rush the cooling process. Let it sit in the turned-off oven first, then cool completely before refrigerating.
  • Lumpy Filling: Cold cream cheese is usually the culprit. Pro Tip: Make sure your cream cheese and sour cream are at room temperature before mixing. Beat on low to avoid adding too much air.
  • Soggy Crust: Water may have seeped into the pan. Pro Tip: I highly recommend using a cheesecake protector, alternative you can wrap the springform pan tightly with two layers of heavy-duty foil and avoid tearing it.
  • Cheesecake Too Soft to Slice: It likely needs more chill time. Pro Tip: Refrigerate at least 6 hours, but overnight is even better for clean slices.
 
➤ Extra Tips:
  • Don’t overbeat the batter — too much air can cause cracking.
  • Gently tap the pan on the counter after adding the filling to release air bubbles.
  • Always chill completely before adding ganache.
  • For clean slices, wipe your knife between each cut.
 
➤ Variations & Additions:
  • Add mini chocolate chips to the filling.
  • Top with chocolate curls for an elegant look.
  • Add a pinch of espresso powder for deeper flavor.
 
 
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 558kcalCarbohydrates: 46gProtein: 7gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 85mgSodium: 338mgPotassium: 217mgFiber: 2gSugar: 28gVitamin A: 1094IUVitamin C: 0.1mgCalcium: 84mgIron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 558
Keyword baked cheesecake chocolate Eggless

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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5 from 1 vote

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2 Comments

  1. 5 stars
    Delicious! I’ve been a longtime fan of Mommy’s Home Cooking since I have an egg allergy. My mom has also said her cheesecake is her favorite baked good and I’ve never had it due to my allergy, until this recipe came up just before her birthday! Only thing was I only had about an ounce of sweetened condensed milk to add and it still turned out great!

    Reply

    1. Hello Jen! This made me smile so much 💛 I love that you were finally able to enjoy cheesecake — especially in time for your mom’s birthday. That’s exactly why I do what I do. And wow, only an ounce of sweetened condensed milk and it still worked? The texture might have been a little different, but I’m so glad it still turned out delicious for you. xo

      Reply